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Hospitality Service Final Test Guide

This document contains a final test for waitstaff with multiple choice, true/false, and essay questions. It covers topics like table settings, types of service, menu terminology, wine and beverage service, and food and drink ordering procedures. The test aims to assess knowledge of formal dining service standards and protocols.

Uploaded by

Putu Rana Janendra
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6 views2 pages

Hospitality Service Final Test Guide

This document contains a final test for waitstaff with multiple choice, true/false, and essay questions. It covers topics like table settings, types of service, menu terminology, wine and beverage service, and food and drink ordering procedures. The test aims to assess knowledge of formal dining service standards and protocols.

Uploaded by

Putu Rana Janendra
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Final Test

Balindo Paradiso
True (T) or False (F)
1. The water glass above the tip of dinner knife.
2. In American service, a waiter serves main course from silver plate.
3. Presenting menu from left side of the guest.
4. Assistant of chef de rang is called commis de rang.
5. Service spoon and fork can be used as service set.
6. Ask the dressing if guest order Caesar Salad.
7. Red wine is served in a wine bucket and filled with ice.
8. Door knob menu is only for breakfast.
9. Rose wine is served on white wine glass.
[Link] the chair when seating the guest.

Fill with the correct word


(OT)

Guest :
OT
:
Guest :

Good morning thank you for calling in-room dining this is


Michael speaking how may I 1 you?
Good morning. Can I place an order please?
2, what would you like to have sir?
I would like to have Grilled Sirloin Steak and a glass of house red

wine.
OT
:
Guest :
OT
:
Guest :
OT
:
Guest :
..

How would you like your steak to be 3?


Rare please.
Will 4 be anything else sir?
No, thank you. My room number is 1205.
Thank you sir. May I 5 your order?
Yes, please.

there
certainly

repeat
grade

would
assist
deliver

take
cooked

call

serve
know

Multiple choices
1. If a guest orders steak, we have to ask :
a. Price of the steak
c. grade of the steak
b. method of cooking
d. name of the guest
2. The service may be carried out in many ways depending of
a. Type of supplier
b. Type of competitor
c. The cost of building

d. The cost of the meal served


3. In Russian service, foods are served from .. side of the guest.
a. left
c. back
b. right
d. front
4. Where do we place paper doily when serving soup?
a. Between soup saucer and dessert plate.
b. Between soup cup and soup saucer.
c. Between soup cup and b&b plate.
d. Between soup saucer and b&b plate.
5. When are salt and pepper removed from table
a. After dessert
b. After soup
c. After main course
d. After salad
Essay
1. Names 5 condiments!
2. Step sequences of service ?
3. What are the deferent between American breakfast and continental break
fast ?
4. Write down 5 cold appetizer and 5 hot appetizer and mention it
5. What cutleries are needed if a guest orders :
a. Atlantic Sole Fillet of Smoked Salmon
b. Rack of Lamb
6. Explain the procedures of presenting a bottle of white wine to the host!
7. When do we do crumbing down and how is the way?
8. What is definition of menu
9. How many type of menu did you know
[Link] it qualification as a waiter or waiters ?

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